Tuna Poke Nachos

These Tuna Poke Nachos are an effortless yet impressive appetizer that combines the crunch of oven-baked wonton chips with the freshness of sushi-inspired toppings. Each bite is loaded with tuna poke, sweet mango, creamy avocado and a drizzle of spicy mayo. They're a colorful, crowd-pleasing option for gatherings or a fun weeknight dinner that'll make you feel like you're on the coast of Hawaii!

Servings people

Prep Time 10

Cook Time 10

Total Time 20

Equipment

cutting board
knife
extra large baking sheet or 2 normal baking sheets
parchment paper
medium bowl
small bowl
spoon or whisk

Ingredients

For the Wonton Chips:

15 wonton wrappers sliced in half diagonally to create triangles
cooking spray
kosher salt

For the Tuna Poke:

½ lb yellowfin (ahi) tuna cut into small cubes
1.5 tbsp tamari or soy sauce
1 tsp toasted sesame oil
1 tsp rice vinegar
1 tsp sriracha

For the Spicy Mayo:

¼ cup mayonnaise
1 tbsp sriracha
½ tsp toasted sesame oil
½ tsp rice vinegar

For Topping:

½ cup mango chunks
1 oz seaweed salad
½ medium avocado cubed
unagi (eel) sauce
pickled red onion
chopped green onion
black & white sesame seeds

Instructions

First, preheat your oven to 375F and line an extra-large baking sheet (21x15") with parchment paper. If you don't have one this large, use two normal-sized baking sheets. Add wonton wrappers to the baking sheet(s), making sure there's no overlap. Spray generously with oil, then season lightly with kosher salt. Transfer to the oven to bake for 4-5 minutes. Then, flip and spray the other side with oil and season with salt. Continue baking for 4-5 more minutes, or until golden and crispy. Allow the wonton chips to cool down before assembling the nachos.
15 wonton wrappers, cooking spray, kosher salt
While the wonton chips are in the oven, add the tamari/soy sauce, sesame oil, rice vinegar and sriracha to a medium bowl and stir or whisk until combined. Add in the cubed tuna and toss to coat. Transfer to the fridge to marinate for just 10-15 minutes.
1.5 tbsp tamari, 1 tsp toasted sesame oil, 1 tsp rice vinegar, 1 tsp sriracha, ½ lb yellowfin (ahi) tuna
In a small bowl, mix together all of the spicy mayo ingredients. Taste and adjust the amount of sriracha, depending on your spice preference. Set aside.
¼ cup mayonnaise, 1 tbsp sriracha, ½ tsp toasted sesame oil, ½ tsp rice vinegar
Push the wonton chips closer together on the baking sheet so that there's some overlap. Then, remove the tuna from the marinade and scatter it over the chips, followed by the mango, avocado, seaweed salad, pickled red onions & green onion. Drizzle the spicy mayo and unagi sauce over top, and finish it off with a sprinkle of sesame seeds. Enjoy!
½ cup mango chunks, 1 oz seaweed salad, ½ medium avocado, unagi (eel) sauce, pickled red onion, chopped green onion, black & white sesame seeds

Video

Calories: 312kcal

Course: Appetizer, Snack

Cuisine: American, hawaiian

Diet: Dairy Free

Keyword: Appetizers, Asian, Avocado, Hawaiian, Mango, Mayo, Nachos, Poke, Seaweed, Tuna, Wonton Wrappers

Nutrition